Coconut Curry Shrimp with Vegetables

Servings: 5

Ingredients

• 2 lb large shrimp, peeled and deveined
• 1 can (10 oz) light coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup bell pepper, sliced
• 8 oz sliced mushrooms
• 3 cups baby spinach
• 2 tsp avocado oil
• 1 tsp salt

Instructions

1. Saute mushrooms and bell pepper in oil with salt 4 minutes. Add curry paste and cook 1 minute.
2. Add coconut milk, fish sauce, and lime. Simmer 3 minutes.
3. Add shrimp and cook 2 to 3 minutes until pink. Stir in spinach to wilt.
4. Portion into 5 containers. Cool, then freeze.

Nutrition per serving

Calories: 230 | Protein: 43 g | Carbs: 6 g | Fat: 6 g